Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these vegetable muffins moist.

Martha Stewart Living, April 2008

Gallery

Recipe Summary test

Yield:
Makes 1 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.

    Advertisement
  • Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.

  • Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.

Cook's Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days.

Advertisement

Reviews